Korean and Mexican flavors may seem like they’re at opposite ends of the culinary spectrum. But when they meet in the middle, the results are absolutely delicious. These mashup tacos feature chicken in bulgogi sauce — a Korean-style marinade of soy sauce and sesame with a little bit of sweetness — tucked into the tortillas with cabbage, pickled cucumber, and a spicy crema. Get the recipe here, watch it come to life below, and be sure to order it off next week’s Classic or Family menu to get all the pre-measured ingredients delivered to your doorstep.

This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: you put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. Speaking of flavors and textures, there are plenty going on here, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy. Get the recipe here.

Kimchi (Korean pickles) typically come packed in a spicy brine that’s so good, you could just bottle it up and use it like your very own secret sauce. Well, guess what: we’ve done just that, using it to add an extra oomph to chicken thighs. Keeping with the Eastern theme, there’s also an Asian pear and sesame slaw on the side that counters the heat with bit of tang and sweetness, plus rice to soak up all that flavor. Get the recipe here.

Burritos are the perfect vehicle for delivering the fierce flavors of kimchi sauce (that’s the spicy juice that comes with Korean pickled vegetables—it acts here like hot sauce gone wild with salty, savory flavors). The rice, black bean, carrot, and cucumber filling soaks up all that peppery goodness, delivering feistiness with each bite. On the side, you’ve also got a carrot and cucumber slaw, which doesn’t drop the ball in delivering tanginess and crunch either. Get the recipe here.

If you’ve ever struggled with getting your kids to eat their carrots, we think we’ve discovered a pretty nifty workaround. Here, they’re shaved into ribbons that are fun to twirl around a fork. And because they’re paper thin, there are no big chunks or hunks for picky eaters to object to. It helps, too, that they’re coated in a sesame, honey, and soy–based sauce, which adds on irresistible sweet and savory flavors. Get the recipe here.